It's time for cake. Rhubarb cake. Or maybe some scones. But I was feeling rhubarb. Is that kinda of weather. Cold winter and pinkish (forced) rhubarb. A few slices of rhubarb and rose petals cake will do just fine. A crusty top will make it even better. The rhubarb compote on the side is just to bring out all the rhubarb flavours. Those flavours that match winter and are a reminder of spring. While forced rhubarb lasts I will make sure I bake this cake. Because this vibrant pink rhubarb matches the grey winter days.

This recipe is inspired and a mix of two recipes from two of my favourite bloggers. The first one is Linda Lomelino from the blog Call Me Cupcake (recipe), that has this amazing and easy rhubarb cake. The other one is Aran Goyoaga from Cannelle et Vanille (recipe) that mix the rhubarb and rose petals in a beautiful way.

A few tips. First, the rhubarb stalks should be thin (1 cm wide) so they will stay on top. Second, cut them into 6 cm pieces so they will fit the cake tin. Third, on the side serve with some rhubarb compote - you can find the recipe here.

That being said, check the recipe.

ingredients:

100 g unsalted butter, room temperature

200 g sugar

2 eggs

180 g plain flour

1 + 1/2 tsp. baking powder

200 g rhubarb, 6 cm pieces

2 tbsp. demerara sugar

2 tsp. dried rose petals

Preheat the oven to 180ºC and grease a 20cm cake tin with butter and flour.

In a bowl beat the butter and sugar until creamy - about 5 minutes. Then add the eggs to the mixture and beat for another 10 minutes.

Then add the flour and baking powder into the mixture and fold in carefully.

Pour the batter into the greased cake tin and place the rhubarb on top, just pressing slightly to hold the rhubarb. Sprinkle the rose petals and demerara sugar on top.

Bake in a preheated oven for 45 minutes - until golden and a cake tester comes out clean.